Thank You Argentina for Chimichurri Sauce!

byJoan Robinett WilsononAugust 1, 2013

garlic-y, wonderful chimichurri sauce. Thank you Argentina!

I absolutely love chimichurri sauce. It’s green, garlic-y, and so very fresh tasting. Originating in Argentina, this version is from the Nordstrom Flavors Cookbook. Wimp that I am, I leave out the red pepper flakes and most of the black pepper….Reserve some to serve with your favorite grilled meat and use the rest to marinate your preferred meat for 12 to 24 hours.

Chimichurri Sauce

adapted from Nordstrom Flavors

Ingredients:

1 1/2 cupflat leaf parsely, chopped

1 cupolive oil

1/2 cupcilantro, chopped

1/4 cupapple cider vinegar

1/4 cup garlic, chopped

3green onions, white & light green parts only, sliced

2 t. red pepper flakes (I say this is optional)

2 T.fresh lime juice

1 T.kosher salt

2 t.fresh ground black pepper (I use less)

Cooking Directions:

In a large bowl, whisk all of the ingredients together. Use is as a marinade & sauce.

Snohomish, WA is where you’ll find me, architect mom,”drafting a life”;working from home as an architect, managing my family’s lives, forgetting to clean the house, building some crazy thing or another, sometimes cooking a great meal and always packing my kids horrible lunches.